I have two things on my mind this fine Saturday morning. For years, I’ve tried to describe the funky, furry mouth-feel of overly processed foods. Last night, while doing research for the book, I came across this in Professional Cooking1 by Wayne Gisslen:
Solid shortening also has the disadvantage of having a high melting point, which gives it an unpleasant “fuzzy” feeling in the mouth. It is best reserved for the bakeshop and the fry kettle.
That feeling sends me racing for a toothbrush, but it was interesting to learn it wasn’t just a personal quirk. I just thought I’d put it out there as I found it interesting.
Secondly, I’d like to hear from the new cooks. What intimidates you the most about learning to cook? Is the concept overwhelming, the cost, etc?
1Yes, you’re right, this IS an affiliate link. I own the 3rd edition and love it, it’s a text book for culinary school, which I never attended, but I still find it provides a great resource.